Which of the following is NOT a method of safely thawing food?

Thawing food safely is crucial to preventing the growth of harmful bacteria. Using methods like refrigeration, cold running water, or the microwave allows food to be thawed unevenly but safely, keeping temperatures lower than what is known to encourage bacterial growth.

Thawing in hot water, however, is not considered safe because it can raise the temperature of the outer layers of the food into the "danger zone" (between 40°F and 140°F), where bacteria can rapidly multiply. Therefore, this method can compromise food safety and increase the risk of foodborne illness. It is essential to adhere to safe thawing methods that maintain food at safe temperatures throughout the process to ensure the health and safety of consumers.